Easiest Way to Prepare Any-night-of-the-week Chicken, leek puree & macadamia paste

Chicken, leek puree & macadamia paste
Chicken, leek puree & macadamia paste

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken, leek puree & macadamia paste. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Make our comforting chicken and leek pie with a flaky puff pastry crust. An easy chicken and leek pie that's a real crowd-pleaser for all the family.

To get started with this recipe, we have to first prepare a few components. You can have chicken, leek puree & macadamia paste using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chicken, leek puree & macadamia paste-
  1. Make ready chicken
  2. Prepare 1 large Chicken breast
  3. Make ready 1 tbsp Dijon mustard
  4. Make ready 3 clove Garlic
  5. Prepare 20 ml Virgin Olive oil
  6. Prepare 1 tsp Coconut oil
  7. Prepare leek puree
  8. Take 3 tsp ghee
  9. Take 2 leek
  10. Take 250 grams Cauliflower
  11. Take 1/4 cup Dry white wine
  12. Get 3/4 cup Vegetable stock
  13. Get Macadamia paste
  14. Make ready 1/2 cup Macadamias
  15. Get 1 Lemon zest
  16. Get 1 clove garlic
  17. Get 2 tbsp Macadamia oil
  18. Prepare 2 tbsp lemon juice
  19. Prepare 1 tsp Oregano
Steps to make Chicken, leek puree & macadamia paste-
  1. Coat the chicken breast slices with a mix of dijon mustard, crushed garlic and virgin olive oil in a bowl and set aside to marinate for 20 minutes
  2. For the puree, slice the leek then heat three teaspoons of ghee in a medium saucepan and saute the leek for ten minutes
  3. Add cauliflower, white wine and vegetable stock and bring to the boil. Turn heat to medium(ish) and cook uncovered for 5 minutes or until cauliflower is al dente
  4. Blend the cauliflower until smooth, return it back to a saucepan to reheat just before serving
  5. Place macadamia nuts, lemon zest and garlic in a food processor and grind into small crumbs.
  6. Heat the oil in a frying pan to medium and add macadamia mixture.
  7. Pan fry for 3-4 minutes, stiring every 10-15 seconds until the nuts and garlic start to brown slightly. Turn the heat off, add the lemon juice and stir. Transfer to a bowl, taste testing in the process (hmmm)
  8. Heat coconut oil in a frying pan until sizzling hot and turn the heat to medium.
  9. Add marinated chicken slices and cook for 5 minutes on each side. Set aside to rest for a couple of minutes before slicing
  10. Serve chicken breast slices on top of cauliflower and leek puree, sprinkled with a few teaspoons of macadamia crumbs
  11. Pig out and say yum

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